Fra Diavolo...the "sauce of the devil". I find spicey sauces work really well with shellfish, this sauce is sure put a little fire in your bite and maybe even a little fire elsewhere!! Enjoy!
In a large saucepan, heat 2 tablespoons of the olive oil with 7 cloves garlic and shallots over medium heat.
DO NOT BURN THE GARLIC -- If you do, Start Again.
When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
Season with salt and red pepper.
Bring to a boil.
Lower the heat, add the white wine and simmer for 30 minutes, stirring occasionally.
Add in the Basil at the 15 minute mark!
Meanwhile -- have a glass of wine and continune on --
In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
Add the scallops, and 1 clove of garlic. Season with Salt & pepper.
Cook for about 4 minutes. 2 minutes per side should be good. You want the Scallop to still have a spring to it when you press on it. Try not to over cook the suckers -- It will ruin your meal. A nice pearly white and a spring to it is an Excellently Cook Scallop
Add the perfectly cooked Scallops to the tomato mixture, and stir in the parsley.
Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
You can serve this sauce over pasta, rice or just eat it plain it's just that good.